Cucumber Cooler
Wednesday, 21 October, 2020

Cucumber Cooler

Ingredients

2 large cucumbers
1 cantaloupe melon
2 limes
small bunch of mint
ice cubes

Serves 2

METHOD

Prepare all the vegetables for juicing by slicing them lengthwise into roughly 2 cm thick strips
Juice all the produce by feeding it a slice at a time through the chute. Use the plunger as needed
Serve immediately over ice

TIPS

Remove the rind from the cantaloupe before juicing, but you can leave the seeds- they will juice easily and add an extra punch of flavour and nutrients to your elixir. You can also either juice the full lime along with its zest or squeeze the juice out using a citrus press.

Share This:

Keep Reading

Fermented Chocolate Cheesecake

This chocolate cheesecake contains many surprises. Firstly, it is fermented for extra flavour and instead of using salt, we use miso, then for an extra boost, enjoy Udo’s greens and extra vegetables in the base, so  you really can have your cake and eat it! 

Cashew Cheese and Crackers

These cheeses are a great way to enjoy fermented foods with three different cheeses, fermented vegetables, and crunchy Udo’s crackers. You can try just one cheese at a time if you have not made plant-based cheeses before, but this is a great place to start. 

Courgette Cannelloni with Lemon Ricotta

This courgette cannelloni is simple yet effective with a fresh tomato salsa, Udos lemon Ricotta and fresh herbs. A wonderful summer treat for lunch!